Friday, March 30, 2012
Eggplant in Mustard Sauce / Begun Basanti
A combination of turmeric, yellow mustard and yoghurt gives this curry a beautiful golden color.
Small Eggplants - 12
Salt, sugar, turmeric for marination
Mustard Oil - 2 tbsp
Nigella Seeds - 1/2 tsp
Green Chili - 4, each broken into half
Plain Yogurt - 1.5 cups (reduce the quantity if you want less gravy)
Yellow Mustard Powder - 2 tsp
Ginger paste - 1 tsp
Turmeric - 1/2 tsp
Red Chili Powder - a pinch
Roasted Coriander Powder - 2 tsp
Raw Sugar - 1 tsp
Cut each eggplant lengthwise into half. Sprinkle salt, a little raw sugar and two pinches of turmeric. Mix well and marinate for 15 minutes.
Mix yoghurt, mustard powder, salt, sugar, turmeric, ginger paste, red chili powder, coriander powder and beat well with a whisk to make a smooth sauce. Keep aside.
Heat 1 tbsp mustard oil in a skillet on medium high. Add the marinated eggplants in a single layer. (Initially when the eggplants start cooking, they absorb all the oil. But slowly as they get cooked, they release most of the oil back). Cook till the bottom side browns slightly. Turn over and cook on the other side for a minute. Then add quarter cup of water, reduce the heat and cover the pan and cook till the eggplants are cooked. Remove and keep aside.
In the same pan, heat the remaining 1 tbsp mustard oil. Add nigella seeds and green chili. Reduce the flame and slowly add the yoghurt sauce to the skillet while mixing continuously with a wooden spoon.
Let the sauce cook for 5 to 10 minutes till oil separates from the sauce. Now add the cooked eggplants and mix well. If required add a little bit of water. Bring the sauce to a boil and remove from heat.